• Preheat oven to 325˚F. Liberally coat a doughnut tin (or muffin tin) with nonstick oil spray and set aside. (Be sure to thoroughly coat every part of the doughnut mold, so the finished doughnuts release without breaking.)
• In a large mixing bowl, add the eggs and beat with a whisk. Add the melted butter, honey, and vanilla and continue to whisk until the wet ingredients are well combined. Mix in the almond flour, salt and baking soda and whisk or stir until everything is smooth. Add chopped strawberries.
• Place the batter evenly among 12 doughnut tin compartments (¼ cup batter each) and bake in the oven for 23 to 25 minutes. Remove from the oven and let completely cool on the counter. To remove doughnuts from the tin, gently take a knife and loosen up the sides, then use the knife to lift them up so they carefully pop out.

To make the optional strawberry glaze:

• In a blender, puree 2 cups strawberries until completely smooth. You’ll end up with about 1 cup puree. Add to a small saucepan and bring to a gentle boil. Reduce the heat and simmer for about 30 minutes, stirring occasionally so it doesn’t burn. The strawberry puree will reduce to about ½ cup thickened strawberry sauce.
• Remove from heat, mix in 1 tablespoon honey, and let cool on the countertop or in the fridge. Right before serving, top each doughnut with a layer of optional glaze. Garnish with whipped cream and mint, if desired.